Pineapple Pound Cake

Directions

1. 1
   Cream shortening, butter and sugar.
2. 2
   Add eggs one at a time, beating thoroughly after each addition.
3. 3
   Sift flour with baking powder; add to creamed mixture, 1 spoonful at a time, alternating with milk.
4. 4
   Add vanilla; stir in crushed pineapple and juice and blend well.
5. 5
   Pour batter into well-greased 10-inch tube pan. Place in cold oven.
6. 6
   Turn oven to 325° and bake 1 1/2 hours or until top springs back when touched lightly. Let stand a few minutes in pan.
7. 7
   Run knife around edges and remove carefully to rack.
8. 8
   Combine butter, powdered sugar and about 1 cup drained pineapple.
9. 9
   Cook until clear.
10. 10
    Pour over cake.
11. 11
    Let run down sides.